Joined: Jul 20, 2008
From: Port Saint Lucie, FL
|Posted: 2014-04-04 4:27 pm  Permalink|
On 2014-04-04 15:10, GentleHangman wrote:
Going through this booklet, I notice a lot of call for "powdered sugar". Am I to translate that into "Confectioner's sugar"? I'm not sure at this point. I've not found many calls for powdered sugar in the recipes in my collection.
I've always thought they were the same. Just to make sure, I looked it up on the 'net:
Site above states they are the same. If you have it on hand, you could use it, but I imagine an equal amount of simple syrup would be the same??